@samsdailybites: “Easy recipe of the day ❤️”🍋 Lemon Meringue Cheesecake Bake creamy, tangy lemon cheesecake with a buttery graham cracker crust, bright lemon curd, and a fluffy golden-brown meringue topping. The perfect combination of lemon meringue pie and classic cheesecake! Prep time 30 minutes Bake time 55–65 minutes Servings 10–12 slices Ingredients For the graham cracker crust 2 cups graham cracker crumbs 6 tablespoons melted butter 3 tablespoons granulated sugar For the lemon cheesecake 24 oz cream cheese, softened ¾ cup granulated sugar 3 large eggs ½ cup sour cream ¼ cup fresh lemon juice 1 tablespoon lemon zest 1 teaspoon vanilla extract 2 tablespoons all-purpose flour For the lemon curd layer ½ cup lemon juice ½ cup granulated sugar 2 large egg yolks 2 tablespoons butter 1 teaspoon lemon zest For the fluffy meringue 4 large egg whites ¾ cup granulated sugar ¼ teaspoon cream of tartar ½ teaspoon vanilla extract Instructions 1. Prepare the crust Preheat the oven to 325°F (165°C). Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then let cool slightly. 2. Make the cheesecake filling Beat cream cheese and sugar until smooth. Mix in the eggs one at a time, followed by sour cream, lemon juice, zest, vanilla, and flour. Pour over the crust and smooth the top. 3. Prepare the lemon curd Whisk lemon juice, sugar, and egg yolks in a saucepan over low heat. Stir constantly until thickened, about 5–8 minutes. Remove from heat and stir in butter and lemon zest. Cool slightly. 4. Bake the cheesecake Bake for 50–60 minutes, until the edges are set and the center still has a slight wobble. Turn off the oven, crack the door, and leave the cheesecake inside for 15 minutes. Cool, then spread the cooled lemon curd over the top. 5. Whip the meringue Beat egg whites and cream of tartar until foamy. Gradually add sugar, beating until stiff, glossy peaks form. Mix in vanilla. Make sure the bowl and beaters are clean and free of grease. 6. Add the golden topping Spread or pipe the meringue over the lemon curd, making sure it touches the edges. Bake at 350°F (175°C) for 10–15 minutes, until the peaks turn golden. Alternatively, use a kitchen torch carefully. 7. Chill and serve Cool completely, then refrigerate for at least 4–6 hours, preferably overnight. For the neatest slices, use a warm, clean knife and wipe it between cuts. Tips for the perfect cheesecake Prevent cracks: Avoid overmixing after adding the eggs. Get fluffy meringue: Add the sugar gradually and beat until the mixture is glossy. Keep the layers distinct: Let the cheesecake and lemon curd cool before adding the meringue. Food safety: Because the meringue contains egg whites, use pasteurized egg whites or a suitable cooked meringue method if you want to minimize the risk from raw or undercooked eggs. Follow & Save for tomorrow’s recipe!”❤️❤️##LemonMeringueCh#LemonMeringueCheesecakep#CheesecakeRecipesamsdailybiets

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Wednesday 21 October 2026 19:03:51 GMT